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Vegetable Broth

1 medium turnip, peeled and cubed

2 medium parsnips, peeled and cut in half

1 large onion, cut in quarters

1 fennel bulb, quartered and sliced thin

1 leek, cut in half and sliced thin

4 large carrots, peeled and cut in half

2-3 Tablespoons of olive oil or avocado oil

1 inch ginger, diced or grated

1 Tablespoon cumin seeds

2 teaspoons fenugreek seeds

2 teaspoons turmeric powder

2 teaspoons fennel seed powder

black pepper to taste

2 teaspoons Himalayan pink salt

10-12 cups water



fennel frawns


salt and pepper to taste

​Heat oil in a pot and add seeds, fennel powder, turmeric, ginger​. Cook for a few minutes on medium heat-stir. Add onion and leeks, saute for 5 mins, stirr. Add remaining ingredients and 10-12 cups water. Bring to a boil and then simmer on low for 1-2 hours. Stir occasionally. Depth of flavor will deepen with longer simmering.

Add toppings for taste when serving. I typically don't eat parsnips but you can.

Serve with buttered bread.



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